IKEA ADRATT 904.620.39 Mode D'emploi page 25

EN
To set probe:
1. Insert the probe into the food. Place prepared
food on the desired oven rack position and slide
into the oven.
2. Plug the connector end of the probe all the way
into the probe receptacle while the oven is still
cool. The receptacle is located on the upper left
front oven cavity wall (See"Figure 13: Probe
parts" on page 24).
3. When the probe is set, an acceptance tone will
sound, the probe icon will illuminate, and the
actual probe temperature appears in the display.
Close the oven door.
4. Press probe key once. Enter the desired target
food temperature using the numeric keys and set
temperature for food type.
The minimum setting is 140ºF (60ºC); the
maximum is 210ºF (99ºC) Default is 170ºF
(77ºC)
5. Press OK/START to accept the target tempera-
ture.
6. Set for Quick Preheat, Bake, Convection
Bake, or Convection Roast and if necessary
adjust the oven temperature accordingly.
7. The control will provide three beeps when the
internal target temperature is reached.
8. The oven will automatically change to a Keep
Warm setting and the actual probe temperature
will remain in the display. Keep Warm will main-
tain the oven temperature at 170°F (77°C) for 3
hours unless otherwise cancelled.
9. To stop cooking at any time, press OFF.
NOTE
During cooking the internal food temperature will
display by default. To see the target temperature
press the probe key once. After 6 seconds the dis-
play will revert to the internal food temperature. To
assure accuracy, do not remove the probe from the
food or receptacle until the desired internal tem-
perature is reached.
If the probe is removed from the receptacle only,
the probe feature will cancel but the oven will
continue to cook. If the probe is removed from the
food only, the probe feature will remain active and
may eventually generate a probe too hot message.
To change the target temperature while cooking,
press the probe key once. Use the numeric keys to
change the temperature. Press the OK/START key
to accept any change.
Food Type
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh beef, veal, lamb
Medium rare +
Medium
Well done
Chicken and Turkey, whole
Poultry Breasts, Roasts
Poultry Thighs, Wings
Stuffi ng (cooked alone or in
bird)
Ham Fresh (raw)
Ham Pre-cooked (to reheat)
Eggs dishes
Leftovers and Casseroles
The U.S. Department of Agriculture states, "Rare fresh
beef is popular, but you should know that cooking it to
only 140°F (60°C) means some food poisoning organisms
may survive." (Source: Safe Food Book, Your Kitchen
Guide, USDA) Visit the USDA Food Safety and Inspection
website at www.fsis.usda.gov
OVEN CONTROLS
Internal Temp
160°F (71°C)
165°F (74°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
160°F (71°C)
140°F (60°C
160°F (71°C)
165°F (74°C)
160°F (71°C)
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